CERTIFICATION COMPLIANCE

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CERTIFICATION-COMPLIANCE:

MUI HAS 23000: Requirements for Halal Certification Bodies

GSO 2055-2: General Requirements for Halal Certification Bodies

UAE.S 2055-2:2015:  General Requirements for Halal Certification Bodies

MS 1900:2014: Shariah Based Quality Management System

ISO 19011:2011: Guideline for Auditing Management Systems

HAS: Halal Assurance System (management system for Halal approved locations)

Halal Academy Europe: Awareness Training for Industries

HAS 23103: HAS Criteria on Slaughterhouses

MS 1500:2019: Halal Food Production, Handling and Storage

GSO 713:1997: Hygienic regulations for poultry processing abattoirs and their personnel

HAS: Halal Assurance System (management system for Halal approved locations)

HAS 23201: Halal Foods Requirements

HAS 23101: Fulfillment Requirements in the Processing Industry

MS 1500:2009: Halal Food Production, Handling and Storage

MS 2424:2012: General Guidelines on Halal Pharmaceuticals

MS 2200-1:2008: Islamic Consumer Goods: Cosmetics and Personal Care

MS 2200-2:2013: Islamic Consumer Goods: Usage of animal bone, skin and hair

GSO 2055 -1:2015: Halal Food: General Requirements

UAE.S 2055-1:2016: Halal Food: General Requirements

HAS: Halal Assurance System (management system for Halal approved locations)

OIC SMIIC 4:2018: Halal Cosmetics General Requirement

THE STANDARDS USED TO SUPPORT THE CERTIFICATION PROCESS
  • ISO 17065• Malaysia Standard (Malaysia) MS 1900, MS 1500, MS 2300, MS 2424;• MUIS-HC-S001 (Singapore): General Guidelines for the Handling and Processing of Halal Food;• LPPOM MUI (Indonesia): HAS 23000, HAS 23103, HAS 23201;• GCC – Gulf Standardization Organization (Gulf): GSO 2055-2, GSO 2055-1, GSO 993, UAE.S 2055-4;• ESMA – Emirates Authority for Standardization and Metrology: UAE.S 2055-2, UAE.S 2055-1, UAE.S 993; UAE.S 2055-4;• ESE 7764/2014: General requirements for cosmetics and personal care that carry the Halal brand;• ESE 4249/2014: General requirements of HALAL food products in accordance with Islamic law;

    • ES 7729/2014: Egyptian organization for standards and quality.

OIC/SMIIC HALAL STANDARDS

The Standards and Metrology Institute for the Islamic Countries (SMIIC) as an intergovernmental organization, aims to set common standards to be implemented across the Organisation of the Islamic Cooperation (OIC) region where the Institute aims to ensure the protection of consumers and the interoperability of products, and also to strengthen marketplace position of the OIC Member States in the global economy while fostering innovation and free trade initiatives.

SMIIC has published the latest editions of the OIC/SMIIC halal standards upon the completion of a comprehensive revision process conducted in SMIIC Technical Committee 1 and SMIIC Committee on Standards for Conformity Assessment (SMIIC/CCA) with the participation of its members and liaison organizations and following editions of OIC/SMIIC halal standards are now available for your use:

  • OIC/SMIIC 1: 2019, General Requirements for Halal Food,
  • OIC/SMIIC 2: 2019, Conformity Assessment – Requirements for Bodies Providing Halal Certification
  • OIC/SMIIC 3: 2019, Conformity Assessment – Requirements for Halal Accreditation Bodies Accrediting Halal Conformity Assessment Bodies

The initiative for the preparation of standards and standard-based conformity assessment approach was firstly started under the Organization of Islamic Cooperation (OIC) in 2008. Preparation of the first editions of these standards was completed in 2011 as a result of an extensive study of the Standardization Expert Group (SEG) which was comprised of 39 OIC member states and International Islamic Fiqh Academy (IIFA).

These standards have been adopted by SMIIC after its establishment in 2010 and now SMIIC is the only organization around the world that is competent and authorized to develop standards including halal on behalf of the OIC.

OIC/SMIIC halal standards are the only halal standards in the world ensuring the participation and contribution of various OIC member states and IIFA and applying the international system for the development of standards which all make these standards unique and reliable to use.

SMIIC Technical Committees operate in the most professional way as in international practices and new editions which have been updated by taking into account the latest developments in the industry and work practices, bring clarity and understanding to their target groups that have already been using the standards and also will be an essential guide for those waiting for the amendments to the previous editions.

These three halal standards are revised in order to meet the needs of its users and to solve the problems encountered in the implementation during the last five (5) years.

You may directly purchase the published OIC/SMIIC standards which define the requirements of the halal quality infrastructure to be implemented in both OIC and non-OIC region by using the following link: https://www.smiic.org/en/standards or you may contact any SMIIC member to purchase these standards. When new standards related to halal quality infrastructure are ready to be published, they will be also available for your use.

OIC/SMIIC 1:2019, GENERAL REQUIREMENTS FOR HALAL FOOD:

This standard specifies the general requirements for the production of halal food products and services for any stage of food chain.

The standard gives general information to the relevant parties such as consumers, manufactures, and conformity assessment bodies…etc. mainly on the requirements for halal food products, production and services on the following issues:

Sources of halal food (Halal and non-halal animals, plants… etc.)

  • Rules of slaughtering
  • Specific rules for food products and services (Meat and meat products, egg and egg products, milk and dairy products, beverages, GMF, food services and premises…etc.)
  • Food processing
  • Machinery, utensils, production lines
  • Storage, display, service and transport
  • Hygiene, sanitation and food safety
  • Validation and verification
  • Identification and traceability
  • Presentation for the market (packaging and labeling)
  • Legal requirements
  • …etc.

The standard was formulated based on the concept of halal that integrates the requirements of halal food products as part of the overall management and control systems to ensure that the halal food products are produced in accordance to Islamic Rules.

In this standard, Islamic Rules refer to those commonly accepted rules and beliefs of Islam, regardless of variations in different countries.

Given the fact that non safe foods would not be considered Halal, therefore the quality standards including food safety and traceability (to guarantee the claims), should be made prerequisite of this standard.

OIC/SMIIC 2:2019, CONFORMITY ASSESSMENT – REQUIREMENTS FOR BODIES PROVIDING HALAL CERTIFICATION:

The second edition of this standard was developed by SMIIC Committee on Standards for Conformity Assessment (SMIIC/CCA) and adopted by SMIIC as OIC/SMIIC 2:2019 – Conformity Assessment – Requirements for Bodies Providing Halal Certification.

SMIIC/CCA was established with the BOD Resolution 16/2015 of the 11th SMIIC Board of Directors Meeting which was held on 30 November 2015 in İstanbul, Republic of Turkey. Main objectives of the SMIIC/CCA are the preparation of policies and standards (including guidelines, criteria, technical specifications etc.) for bodies involved in testing, calibration, certification, inspection, accreditation, and other related standards especially halal conformity assessment and accreditation.

This standard is based on sources of Islamic Rules and Laws. In this standard, Islamic Rules and Laws refer to those commonly accepted rules and schools of the Islam, regardless of variations in different countries.

Certification of a halal product or service or process or management system of an organization is one means of providing assurance that the product or service or process or management system in question complies with specified standards and other normative documents and the organization has implemented a system for the management of the relevant aspects of its activities, in line with its policy in conformity with Islamic rules.

This standard specifies requirements for halal certification bodies. Observance of these requirements is intended to ensure that halal certification bodies operate halal product or service or process or management system certification in a competent, consistent and impartial manner, thereby facilitating the recognition of such bodies and the acceptance of their certifications on a national, OIC and international basis. This standard serves as a foundation for facilitating the recognition and acceptance of halal certification in the interests of international trade.

This standard mainly draws on ISO/IEC 17065 with normative references to ISO/IEC 17021-1 and ISO/TS 22003 and aims at defining requirements for halal certification bodies, rules for the execution of halal certification activities at national and international level, and the rules and procedures for the use of certificates and mark granted as a result of halal certification.

For the purposes of this standard, the terms “Management system standard” or “Requirements” found in the relevant clauses of ISO/IEC 17021-1 and herein referred to shall be taken to mean “OIC/SMIIC halal standard or halal requirements” and/or “Management system standard” or “Requirements”.

OIC/SMIIC 3:2019, CONFORMITY ASSESSMENT – REQUIREMENTS FOR HALAL ACCREDITATION BODIES ACCREDITING HALAL CONFORMITY ASSESSMENT BODIES:

This standard specifies the general requirements for halal accreditation bodies (HABs) accrediting halal conformity assessment bodies (HCABs). Peer evaluation mechanisms have been formulated and targeted at regional and international levels in OIC frame, through which assurance is provided that HABs are operating in accordance with this standard. Those who have passed such an evaluation can become members of mutual recognition arrangements within OIC. Through regular re-evaluations, the continued adherence to this standard is assured. These mutual recognition arrangement members facilitate the one-stop process, through recognition, promotion and acceptance of each other’s accredited conformity assessments bodies for halal certification.

This means that a halal conformity assessment body in an economy should not need to be accredited more than once for the same scope by different halal accreditation bodies.

It is not possible to run peer-evaluation process until the structure explained above has properly been introduced. However, in order for a halal accreditation body providing accreditation for halal conformity assessment bodies to be authorized by an OIC Member State, it shall satisfy the requirements specified in this standard.

The existing accreditation process recognized all over the world is structured as follows:

OIC/SMIIC 4:2018, HALAL COSMETICS – GENERAL REQUIREMENTS:

This standard was developed by SMIIC Technical Committee on Halal Cosmetic Issues (TC2) and adopted by SMIIC. This standard is based on sources of Islamic Rules and Laws. In this standard,

Islamic Rules and Laws refer to those commonly accepted rules and schools of the Islam, regardless of variations in different countries.

The rising health concern on the harmful effects of ingredients used to produce cosmetic products, coupled with the growing Muslim population has resulted in increasing demand for halal cosmetic products. The objective of the standard is to address the requirement for the production of halal cosmetic products in order to meet the challenges of the growing demand for halal cosmetic products. The standard was formulated based on the concept of halal that integrates the requirement of halal as part of the overall management and control systems to ensure that the production of halal cosmetic products are produced in accordance to Islamic rulings.

HAS: 23201

HAS 23000:1

PS 3733-2016

MS 1500-2019

GSO 2055-1:2015

GSO 2055-2:2015

GSO 2055-3:2015

ES 4249/2014

OIC/SMIIC 1:2019

OIC/SMIIC 2:2019

OIC/SMIIC 3:2019

TAS 8400-2007

MS 2594:2015

MS 2610:2015

MS 2565:2014

MS 2200-1:2008

MS 2200-2:2013

MS 1900:2014

MS 2300:2009

MS 2424:2012

MS 2400-1:2019

MS 2400-2:2019

MS 2400-3:2019

MS 2393-2010

MS 2634:2019

MS 2393-2013

MS 2594:2015

MS 2627:2015

UAE-S 2055-1:2015

WHO/FAO-CAC/GL 24-1997

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